Chole Recipe | Punjabi Chickpea Curry – Spicy & Flavorful Indian Dish

🕒 Recipe Details:

Prep Time: 15 mins (soaking chickpeas 8 hrs)

Cook Time: 45–50 mins

Servings: 4

Ingredients punjabi Chole Masala::

1. For the Chickpeas:

1 cup dried white chickpeas (Kabuli chana)

1 black tea bag (optional, for color)

1 bay leaf

1 cinnamon stick

2-3 black cardamom pods

4-5 cloves

Salt to taste

2. For the Masala:

2 medium onions, finely chopped

2 large tomatoes, pureed

1-inch piece ginger, grated

4-5 garlic cloves, minced

2-3 green chilies, slit

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 tablespoon coriander powder

1 teaspoon cumin powder

1 teaspoon red chili powder (adjust to taste)

1 tablespoon chole masala (store-bought or homemade)

1 teaspoon garam masala

1 tablespoon dried pomegranate seeds (anardana) powder or 1 teaspoon amchur (dry mango powder)

3-4 tablespoons oil or ghee

Fresh coriander leaves, chopped (for garnish)

Lemon wedges (for serving)

🥘 How to make Chole Masala at home step - by -Step recipe:

Step 1. Soak and Cook the Chickpeas:

Rinse the dried chickpeas under cold water. Soak them in enough water overnight or for at least 8 hours.

Drain and rinse the soaked chickpeas. Add them to a pressure cooker along with 3 cups of water, the tea bag (if using), bay leaf, cinnamon stick, black cardamom, cloves, and salt.

Pressure cook for 6-8 whistles or until the chickpeas are tender but not mushy. Remove the tea bag and whole spices, then set the cooked chickpeas aside. Reserve the cooking liquid.

Step 2. Prepare the Masala:

Heat oil or ghee in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them splutter.

Add the grated ginger, minced garlic, and slit green chilies. Sauté until the raw smell disappears.

Add the finely chopped onions and cook until they turn golden brown.

Stir in the tomato puree and cook until the oil starts to separate from the masala.

Add turmeric powder, coriander powder, cumin powder, red chili powder, and chole masala. Cook the spices for a few minutes, stirring occasionally to prevent burning.

Step 3. Cook the Chole:

Add the cooked chickpeas to the masala mixture. Stir well to coat the chickpeas with the masala.

Pour in the reserved cooking liquid from the chickpeas. If the gravy seems too thick, add a little more water to reach your desired consistency.

Add the dried pomegranate seed powder (anardana) or amchur powder. Mix well and let the chole simmer on low heat for 15-20 minutes, allowing the flavors to meld together.

Stir in the garam masala and cook for another 2-3 minutes.

🥘 Serving Suggestions:

Garnish the Punjabi Chole with freshly chopped coriander leaves.

Serve hot chole with Bhature, Naan, Roti, or Jeera Rice. Accompany the dish with lemon wedges and sliced onions on the side.

See more: Dal Tarka and Dal Makhni

🧑‍🍳 Expert Tips for Best Chole:

1. Soaking the Chickpeas:

Soaking the chickpeas overnight is essential for softening them and reducing cooking time. If you’re short on time, you can use canned chickpeas, but the flavor and texture will be different.

2. Tea Bag for Color:

Adding a tea bag while boiling the chickpeas gives them a deep, rich color, similar to the chole served in Punjabi dhabas. Don’t worry, the tea bag won’t affect the taste.

3. Spice Balance:

Adjust the level of spices according to your taste preference. Chole is traditionally spicy, but you can reduce the amount of red chili powder if you prefer a milder flavor.

4. Chole Masala:

Using a good-quality chole masala is key to getting an authentic Punjabi flavor. You can find it in most Indian grocery stores, or make your own blend at home.

5. Simmer for Flavor:

After adding the chickpeas to the masala, simmering the curry on low heat allows the flavors to develop and deepen. The longer it simmers, the better it tastes.

6. Tangy Twist:

The addition of dried pomegranate seeds (anardana) or amchur powder gives chole its characteristic tangy flavor. You can adjust the amount based on how tangy you like your chole.

7. Freshness Matters:

Use fresh tomatoes and onions for the best flavor. Avoid using pre-packaged tomato puree as it may alter the taste.

8. Ghee for Richness:

For a richer taste, use ghee instead of oil when cooking the masala. Ghee adds a unique aroma and depth to the dish.

9. Resting Time:

Chole often tastes better the next day as the flavors have more time to meld together. If possible, make it ahead of time and let it rest for a few hours or overnight.

10 . Serving Suggestions:

Chole is traditionally served with Bhature, but it also pairs well with naan,or jeera rice

or plain steamed rice. Garnish with fresh coriander, sliced onions, and a squeeze of lemon juice for added freshness.

💥 FAQs About Chole Curry:

Q 1.What is Chole?

Chole, also known as Chickpea Curry, is a popular North Indian dish made from white chickpeas cooked in a spiced tomato-based gravy. It is a staple in many Indian households and is known for its rich, tangy, and spicy flavors.

Q 2.How do you make Chole from scratch?

To make Chole from scratch, soak dried chickpeas overnight, then cook them with spices like bay leaf, cardamom, and cinnamon. Prepare a masala base with onions, tomatoes, ginger, garlic, and a blend of Indian spices. Add the cooked chickpeas to the masala and simmer until the flavors meld together.

Q 3.What is the difference between Chole and Chana Masala?

Chole and Chana Masala are often used interchangeably, but there is a slight difference. Chole refers to a Punjabi-style dish made with large white chickpeas (Kabuli chana) and has a thicker gravy. Chana Masala can be made with either white or black chickpeas and may have a more varied consistency.

Q 4.What can I serve with Chole?

Chole is traditionally served with Bhature, a deep-fried bread. However, it can also be enjoyed with naan, roti, steamed rice, or jeera rice. Some also like to serve it with a side of pickles, yogurt, or salad.

Q 5.How do you make Chole taste better?

To enhance the flavor of Chole, use fresh spices, and allow the dish to simmer for a longer time so the flavors can develop. Adding a dash of garam masala or a squeeze of lemon juice just before serving can also brighten the taste.

Q 6. Is Chole healthy?

Chole is a nutritious dish, especially for vegetarians. Chickpeas are a great source of plant-based protein, fiber, and essential vitamins and minerals. However, if you're watching your calorie intake, you may want to moderate the amount of oil or ghee used in the recipe.

Q 7.Can I use canned chickpeas to make Chole?

Yes, you can use canned chickpeas to make Chole. They are a convenient option when you're short on time. However, be sure to rinse and drain the chickpeas before using them. Keep in mind that the texture and flavor may differ slightly from using dried chickpeas.

Q 8.How long does Chole last in the fridge?

Chole can be stored in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container. When reheating, you may need to add a little water to the gravy, as it tends to thicken when chilled.

Q 9.Can Chole be frozen?

Yes, Chole can be frozen for up to 2-3 months. Allow it to cool completely before transferring it to a freezer-safe container. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove, adding water if necessary to adjust the consistency.

Q 10.Why is my Chole not soft?

If your Chole is not soft, it could be due to the age of the chickpeas. Older chickpeas take longer to cook. Always soak the chickpeas overnight and consider adding a pinch of baking soda to the cooking water to help soften them faster.

🎉 Summary on Chole:

Chole, also known as Punjabi Chickpea Curry, is a rich and flavorful North Indian dish made from white chickpeas simmered in a spicy, tangy tomato-based gravy. Traditionally served with Bhature, naan, or rice, this hearty curry is packed with protein, aromatic spices, and a hint of tanginess from dried pomegranate seeds or amchur powder. Perfect for breakfast, lunch, or dinner, Chole brings the authentic taste of Punjab straight to your kitchen.